V Vegetarian

Goat's Cheese and Red Onion Filled Vol-au-Vents

Perfect for nibbles or as a starter, try this recipe for goat’s cheese and red onion vol-au-vents – finger food ready in minutes.

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Bake Level
Easy
Serves
10 Servings
Bake time
15 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Baking Sheet

Baking paper

Nutrition estimate

1 vol-au-vent

  • Calories 150 kcal
  • Fat 10.0 g
  • Saturated fat 5.0 g
  • Carbohydrates 12.0 g
  • Sugars 1.0 g
  • Fibre 0.5 g
  • Protein 4.0 g

Tips from our bakers

For Goat's Cheese and Red Onion Filled Vol-au-Vents

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Common questions

Should puff pastry be cold when I bake it?
Yes. Warm puff loses the distinct layers of butter or margarine and may bake unevenly. If it softens while shaping, chill it on the tray before baking.
Why did my puff pastry not rise?
Common causes are warm dough, old pastry, crushed layers from heavy rolling, or opening the oven early so steam escapes. Bake at a high enough temperature initially so water in the fat turns to steam and lifts the layers.
What oven temperature is best for puff pastry?
A hot oven—often around 200°C or higher for the first part of baking—helps rapid steam generation. Some recipes reduce heat partway through so the inside cooks without burning the top.
Can I egg-wash puff pastry?
Yes. Egg wash gives colour and shine. Brush lightly so you do not seal the edges you want to flake apart; sometimes only the visible top is washed.
Why is my puff pastry soggy underneath?
Wet fillings without pre-baking or docking, or insufficient oven heat on the base, can cause sogginess. Bake on a preheated tray, use a perforated tin or baking stone if needed, and consider blind baking or a drier filling layer.
Jus Rol Vol Au Vents Frozen Angle 313g Carton Shadow
284g
313g

Made with Frozen Vol-au-Vents

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Guide

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